Figgy Pudding Parfait
with Spiced Prunes and Greek Style Yogurt
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 sachet(s)
Ground Cinnamon
15 grams
Ginger Puree
120 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
300 grams
Greek Style Natural Yoghurt
(Contains Milk)
80 grams
Fig Jam
4 unit(s)
Figs
40 grams
Prunes
Not included in your delivery
2 tbsp
Water
3 tsp
Sugar
Nutritional information
Utensils
Instructions
a) In a small saucepan, combine the pecans and half of the salted caramel sauce.
b) Pop on medium heat until the salted caramel becomes stringy and the hazelnuts clump together, 5-6 mins.
a) Place the caramelised nuts onto a plate lined with baking paper in a single layer and place in the fridge to set, 10-15 mins. TIP: Try to separate the pecans before you place them in the fridge to make them easier to separate later.
a) Peel, quarter, core and finely chop the apples.
b) Add the pear, cinnamon, ginger puree, water and the sugar (see pantry for both amounts) to a medium saucepan.
a) Heat the pear mixture on medium heat until the pears begin to soften, 7-8 mins.
b) Set aside to cool, 5 mins.
a) In a small bowl, combine the Greek yogurt and the remaining salted caramel.
b) Divide half the yoghurt between 2 appropriately sized glasses.
b) Top with half the granola, followed by half the pear mixture.
c) Repeat with the remaining yoghurt, granola and apple mixture.
d) Sprinkle over the caramelised pecans to finish.
Enjoy!
